Name: Creamy Potato Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: ½ cup raw cashews; ½ cup water; 6 medium potatoes; 2 Tbsp vegetable broth; 1 onion; 2 carrots; 2 stalk of celery; 1 bay leaf; ½ tsp dill weed; 1 ½ tsp salt-free herb blend; ½ tsp sea salt; ½ cup soy milk; Fresh ground black pepper to taste; 2 Tbsp chopped fresh parsley (1 Tbsp if using dried)

Recipes » Soups » Creamy Potato Soup

By Catherine Worley

(4)

This creamy potato soup is quick, easy, healthy, dairy-free and delicious.

Prep: 20 mins Cook: 25 mins Total: 45 mins Yield: 5-6 servings

Gluten Free Low Sugar

Ingredients

½ cup raw cashews
½ cup water
6 medium potatoes
2 Tbsp vegetable broth
1 onion
2 carrots
2 stalk of celery
1 bay leaf
½ tsp dill weed
1 ½ tsp salt-free herb blend
½ tsp sea salt
½ cup soy milk
Fresh ground black pepper to taste
2 Tbsp chopped fresh parsley (1 Tbsp if using dried)

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Soak cashews in ½ cup of water while preparing the vegetables.
2. Peel and cube potatoes; set aside.
3. Chop onions, carrots and celery. In a large soup pan, sauté in vegetable broth until tender adding more broth if needed.
4. Add potatoes and enough water to just cover. Add dill weed, bay leaf, herb blend, and sea salt. Simmer until tender.
5. While vegetables are cooking, blend the cashews in the soaking water until smooth.
6. Transfer cooked vegetables to blender and puree until smooth.
7. Add soy milk and parsley. Heat through and serve.